Peel and chop the pumpkin into small dices. Peel and rough chop the tomatoes, apples and onion. Place all ingredients in a saucepan and bring to a boil. Maintain the heat so that the chutney bubbles slowly. Cook for 1 hour or until the chutney thickens. Squash will take longer than pumpkin. Ladle the chutney into sterilized jars. The book says "allow to cool and then seal". I'm going WB. Let the jars sit for at least 4 weeks before opening.